Recipe Of The Week – Chicken Ramen
Our delicious Chicken Ramen recipe is perfect as a midday or evening meal. Warming, satisfying and filling – you won’t find yourself reaching for something else for hours afterwards. The chicken can be exchanged for another lean protein such as turkey or cod.
Extra veggies can also be used to bulk out your meal if needed. Mushrooms or asparagus would be a great choice.
Feel free to exclude or multiply the chilli we have used to suit your taste of yourself and those you’re feeding – we have simply given you a starting point.
Serves 4
Ingredients
- 1.2 litre chicken stock
- Small pack of coriander, stalks and leaves separated
- 1 red chilli, finely sliced, remove seeds if you prefer a milder dish
- 4 tbsp light soy sauce
- ½ tsp Chinese five spice
- 3 garlic cloves, halved
- 200g baby pak choi
- 2 skinless cooked chicken breasts, sliced
- 100g egg noodles
- 50g sliced bamboo shoots
- 4 boiled eggs, peeled and halved
- 1 spring onion, finely sliced
- 2 tsp sesame seeds
Steps
- Put a large saucepan over a medium heat and bring the chicken stock to the boil
- Add in the finely chopped coriander stalks, garlic and chilli
- Once boiling, reduce to a simmer and allow to infuse for 5-10 minutes
- Add the soy sauce, Chinese five spice, pak choi, chicken and noodles to the pan and summer for approximately 2 minutes, or until the noodles have softened
- Finally add the bamboo shoots to heat through
- Serve immediately in deep bowls before topping with your boiled egg, coriander leaves, sliced spring onion and sesame seeds
